Vermont Creamery Coupole 6.5 oz
Use your brain hereâ€”beneath those cerebral white wrinkles, this dome of lightly aged chÃ¨vre is bright, sweet and creamy. The brainchild of one of Americaâ€™s most innovative and groundbreaking cheesemakers, Allison Hooper of Vermont Creamery, this beauty is made with fresh pasteurized goatsâ€™ milk from family farms. Working with 15 family goat farms, Vermont Creamery represents the flavors of the area, especially in the fresh, grassy notes of Coupole. The fresh farm taste is only brightened more with sweet yet tart pears, though it stands alone wonderfully on a cheese plate. Coupoleâ€™s velvety paste and unctuous creamline create a divine combination - celebrate its perfection (or a special occasion) with something sparkling.
Just the Facts
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
Pale Ales & IPAsHoppy Beers - Pale Ale, IPA, Amber, Red Ale
Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.
Strong BeersBarleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.
TempranilloMedium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
Spring is in Full Bloom – and so are Our Cheeses!
It’s official: Spring has finally sprung. Sure, we might still be a little chilly, but we know that flowers are getting ready to bloom and little baby cows, goats, and sheep will soon be joining the world. Then suddenly, there will be bloomy cheese everywhere! We’re definitely not complaining – we love these young, soft cheeses …
A History of Loving Cheese in the USA
Today, January 20th, is National Cheese Lover’s Day! We’re celebrating by looking back at the cheese lovers who came before us and paved the whey for our obsession today. The thing is, humankind has been loving cheese pretty much since we learned how to make it. There are a couple of stories about the discovery …
Hanukkah Cheesin’: The Forgotten Story of Curd and the Festival of Lights
Ed note: Loyal blog readers may remember this story from Hanukkah 2013. We’re republishing it this year because…well, because it’s an amazing story of how cheese saved the day, and we can’t get enough of those. I can’t think of a better way to celebrate the Festival of Lights better than a big old wedge …